
Keywords: راه حل های سه بعدی; i.d.m.; initial dry matter; WL; water loss, expressed as g/g i.d.m; SG; solids gain, expressed as g/g i.d.m; M0; initial mass of fresh meat (g); M; mass of meat after time t (g); w0; initial dry mass of fresh meat (g); w; dry mass of meat after time t (g)